From Wikipedia, the free encyclopedia
Italian-American escarole dish
Utica greens is an
Italian American dish made of
escarole sauteed with garlic and olive oil. Most recipes include hot
cherry peppers,
pecorino cheese,
bread crumbs,
prosciutto or another cured meat, and sometimes chicken
broth.
[1] In the 1980s, Italian restaurants in
Utica began serving this variation on traditional
Sicilian and
Southern Italian sauteed greens;
[1] the dish has since spread to other cities in the
United States.
[2] Other variations include greens with potatoes,
romaine,
kale,
Swiss chard, and
pignoli nuts.
[3]
[4]
[1]
See also
References
- ^
a
b
c
Guttman, Naomi; Krueger, Roberta L. (August 1, 2009).
"Utica Greens: Central New York's Italian-American Specialty".
Gastronomica. 9 (3).
University of California Press: 63–67.
doi:
10.1525/gfc.2009.9.3.63.
ISSN
1529-3262.
JSTOR
10.1525/gfc.2009.9.3.63.
-
^ Shahin, Jim (February 28, 2017).
"Utica Greens: A Central New York Staple With Multiple Identities".
The New York Times.
-
^ Kaminsky, Peter; Rama, Marie (January 1, 2013).
Bacon Nation: 125 Irresistible Recipes. Workman Publishing.
ISBN
9780761165828.
-
^ Long, Ph M. D. (July 16, 2015).
Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield.
ISBN
9781442227316.
Further reading
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